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Summer sides: coleslaw

Confession time: I hate coleslaw.  Well, I hate most coleslaw.  I know it's the quintessential side dish for cookouts, usually paired with fish and chips (my favorite food in the world), and a summertime classic, but to me, most coleslaw is either a crunchy mayonaisse delivery system or a sad soggy cup of vinegar and cabbage.

But I do not hate this coleslaw, easily made from scratch.  The big differences here are two: first, using actual veggies instead of a bag of cabbage mix makes all the difference in the world.  Second, control over my coleslaw dressing means that the slaw has flavor, but it doesn't sit and soak in a sad container of slimy mayo mix.


This slaw is accompanied today by grilled halloumi cheese with avocado slices and a balsamic drizzle, an experimental lunch that I am going to put into regular meal rotation now.  (Oh my God, yum.)

Ingredients:

  • 1 Napa cabbage
  • 2 carrots
  • 2 garlic scapes
  • 2-3 Hakurei salad turnips
  • 1/2 cup mayonaisse
  • 1 T white vinegar
  • 2 T lemon juice (fresh is best)
  • 1.5 T white sugar
  • Salt & pepper to taste

The Process:

Shred up the cabbage using a chef's knife.  Chop the garlic scapes up finely if you're using them.

Grate the carrots and turnips on the widest grate of a box grater.

Throw all the veggies into the bowl.

Whisk together the mayo, vinegar, lemon juice, and sugar, and add salt & pepper.  Pour over the veggies, and toss it all together.

Pro tips:

Taste your dressing and see what you think before you toss it on your veggies.

If you can let this sit in your fridge for an hour or so before eating, it will improve from the resting time.  It lets the dressing actually get into the veggies a bit.

You don't have to use the turnips or the garlic scapes, obviously.  I like that it adds a different flavor and texture - they're nice and mild and very yummy - but the slaw is fine without.  You could also just shred up something else you have around - like broccoli stems or another variety of cabbage.
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